Fry the onions, caraway, and tomato paste in enough olive oil to coat the bottom of the pot for 5 minutes. Add the meat and brown it on all sides. Add the paprika powder and chili peppers, stir to coat meat with seasonings. Add hot beef broth, cover, bring to a boil. Stir in the vinegar, garlic, and marjoram and return to a boil. Cover. Sauté bell pepper in oil in a separate pot and add it to the pot with the meat. Stir flour with a little cold water and press into the goulash through a sieve. Season with salt and pepper (add more broth to cover meat if necessary). Cover and simmer until the meat is thoroughly cooked and well stewed, 2-4 hours.

* The recipe calls for “Rindsbacken”, which translates to “bake beef.” I think this means use a cut of beef that you would use for a stew or roast; I used gulasch fleisch, which is similar to stewing beef.